Classic Beef Bourguignon: A Hearty French Stew

My family's favourite beef bourguignon recipe! Tender beef, rich wine sauce... the ultimate comfort. Get the secret to my extra-flavourful pot roast here.

Right, let's get stuck in! ever fancy a dish that hugs you from the inside? i'm talking about proper comfort food, the kind that makes you want to curl up on the sofa with a good book.

Well, look no further. this beef bourguignon recipe is it, mate. it's a proper hug in a bowl.

A Classic With a Twist

This classic traditional beef bourguignon is a french culinary icon. it's rich, it's decadent, and it's got a history stretching back centuries.

We're talking about a beef stew braised in red wine, the perfect "sunday roast" style! don't be scared off. this recipe's medium difficulty.

Prep will take about 45 minutes, cooking will be 3-3. 5 hours, and you'll have 6 servings ready to go.

Imagine sharing this with your friends and family, on a cold winter day!

Why You'll Absolutely Love This

This isn't just any stew. the slow-cooked beef is melt-in-your-mouth tender. and all those beautiful flavors meld together. a good beef burgundy soup brings a smile.

Plus, red wine is good for the heart, right? wink, wink. it is perfect for a special occasion. this dish is extra special because it's delicious and impressive.

Sourcing the Goods: What You'll Need For Your Beef Bourguignon

Right, ingredients time. Get your shopping list ready.

For the beef: 3 lbs (1.36 kg) beef chuck, cut into 1-inch cubes 1/4 cup (30g) all-purpose flour 1 teaspoon (5 ml) kosher salt 1/2 teaspoon (2.

5 ml) black pepper 3 tablespoons (45 ml) olive oil

For the Aromatics: 6 oz (170g) thick-cut bacon, diced 1 large yellow onion, chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 4 cloves garlic, minced 2 tablespoons (30 ml) tomato paste

For the Braising Liquid: 1 bottle (750 ml) dry red wine (Burgundy, Pinot Noir, or Cabernet Sauvignon recommended) 2 cups (473 ml) beef broth 1 tablespoon (15 ml) Worcestershire sauce 1 teaspoon (5 ml) dried thyme 1 bay leaf

For the Finishing Touches: 1 lb (454g) cremini mushrooms, quartered 1 lb (454g) frozen pearl onions, thawed 2 tablespoons (30 ml) chopped fresh parsley, for garnish (optional)

Kit Up: Your Beef Bourguignon Toolkit

You'll need a big pot. A proper heavy-bottomed Dutch oven is ideal. The rest is pretty standard:

• Large Dutch oven or heavy-bottomed pot with a lid
• Large bowl
• Tongs
• Slotted spoon
• Cutting board
• Chef's knife
• Measuring cups and spoons

Beef Bourguignon: Step-by-Step

1. Beef Up: Season beef cubes with flour, salt, and pepper in a large bowl.
2. Bacon Bliss: Crisp up the bacon in your Dutch oven, save that bacon fat.
3. Sear Power: Brown beef batches in bacon fat, don't overcrowd.
4. Veggie Fiesta: Soften onion, carrots, and celery in the pot.
5. Aromatic Magic: Stir in garlic and tomato paste, cook for a minute.
6. Wine Time: Deglaze the pot with red wine.
7. Simmer Down: Return beef & bacon, add broth, Worcestershire, thyme, bay leaf, simmer for 3-3. 5 hours.
8. Mushroom Moment: Toss in mushrooms & onions for the last 30 mins.
9. Taste Test: Adjust seasoning to your liking.
10. Serve: Garnish with parsley.

Alright, let's chat about getting our beef bourguignon recipe on the road. before we get started, a wise man once said "cooking is at once child's play and adult's joy.

And cooking done with care is an act of love". you will fall in love with cooking best beef bourguignon .

So gather your bits and bobs – here's what you'll need.

Ingredients & Equipment

Main Ingredients

Right then, here’s the shopping list. No scrimping on quality, yeah?

• Beef Chuck: A stonking 3 lbs (1.36 kg) , cubed nicely. Get a good cut, look for marbling. Don’t bother with stewing steak.
• Flour: Quarter of a cup ( 1/4 cup / 30g ). Standard plain flour does the trick.
• Salt & Pepper: A teaspoon ( 1 tsp / 5 ml ) of salt, half a teaspoon ( ½ tsp / 2.5 ml ) of pepper. Seasoning is key, innit?
• Olive Oil: 3 tablespoons (45 ml) . Nothing fancy, just good olive oil.
• Bacon: 6 oz (170g) of thick-cut bacon. Diced, of course. Makes the whole thing taste like proper bourguignon beef .
• Onion: One large, yellow onion, chopped. Don't be shy!
• Carrots: Two carrots, peeled and chopped. Vital for that traditional beef bourguignon vibe.
• Celery: Two celery stalks, chopped. Adds depth, you know?
• Garlic: Four cloves, minced. No vampires allowed.
• Tomato Paste: 2 tablespoons (30 ml) . Gives it that rich colour.
• Red Wine: A whole bottle ( 750 ml ) of something decent. Burgundy if you're feeling posh, otherwise a Pinot Noir or Cabernet Sauvignon is smashing.
• Beef Broth: 2 cups (473 ml) . Don’t use stock cubes if you can help it.
• Worcestershire Sauce: 1 tablespoon (15 ml) . The secret ingredient.
• Dried Thyme: 1 teaspoon (5 ml) . Earthy and delicious.
• Bay Leaf: One. Can't forget the bay leaf.
• Mushrooms: 1 lb (454g) of cremini mushrooms, quartered.
• Pearl Onions: 1 lb (454g) of frozen pearl onions, thawed. A classic touch.
• Parsley: Two tablespoons, chopped for garnish if you fancy.

Quality indicators: for the beef, look for good marbling. this ensures it will be tender and flavorful after the long braise.

If you were aiming for a sour beef dish, you'd probably be looking at different cuts.

Seasoning Notes

Right, let's talk flavour boosters!

Essential spice combinations are thyme, bay leaf, salt, and pepper. they create a warm, earthy base. for flavor enhancers, don't underestimate the power of the worcestershire sauce and tomato paste.

These ingredients add depth and richness, transforming a simple stew into something special.

Running low on thyme? A mix of marjoram and oregano can work in a pinch. Seriously, though? Just buy more thyme.

Equipment Needed

Simple as pie, really.

• Dutch oven or heavy-bottomed pot with a lid. A must-have!
• Large bowl. For tossing the beef with flour.
• Tongs. For searing the beef.
• Slotted spoon. For fishing out the bacon.
• Cutting board and Chef's knife. Obviously.
• Measuring cups and spoons. So you don’t end up with a beef burgundy soup instead of a stew.

No Dutch oven? A large, heavy-bottomed saucepan with a tight-fitting lid will do at a push. Just keep an eye on it, you know?

Right then, let's talk beef bourguignon recipe . honestly, it's easier than you think. don't let the fancy french name scare you! it’s basically a posh beef stew.

This classic beef bourguignon will impress, i promise. and who doesn't love a good beef burgundy soup in the cooler months?

Prep Like a Pro

Okay, first things first. mise en place is key! that basically means getting everything ready before you start cooking. chop your veg, cube your beef, measure your liquids.

It really is a time-saver. essential mise en place prevents a mad dash when you're halfway through. get your 3 lbs of beef chuck cubed, 1/4 cup flour measured, and veggies chopped.

Safety first, obviously. keep your fingers out of the way when chopping.

From Hob to Heaven: Step-by-Step Bourguignon

1. Toss the beef in flour, salt, and pepper. Simple, right?
2. Fry 6 oz of diced bacon in your Dutch oven until crispy. Set the bacon aside. Keep that bacon fat, though!
3. Brown the beef in the bacon fat in batches. Don't overcrowd the pot. This is important for flavor. Brown, not grey, remember?
4. Sauté 1 large chopped onion, 2 chopped carrots, and 2 chopped celery stalks until soft.
5. Stir in 4 minced cloves of garlic and 2 tablespoons tomato paste . Cook for a minute. Smells good, eh?
6. Pour in 1 bottle (750ml) of dry red wine and scrape the bottom of the pot. This is where the magic happens!
7. Return the beef and bacon. Add 2 cups beef broth, 1 tablespoon Worcestershire sauce , 1 teaspoon dried thyme , and 1 bay leaf.
8. Simmer covered for 3-3. 5 hours , then add 1 lb quartered mushrooms and 1 lb thawed pearl onions. Cook another 30 minutes.

Bourguignon Brilliance: Tips & Tricks

Honestly, searing the beef properly is so important. Don't rush it!

Use a decent bottle of wine. Not the expensive stuff, mind you, but something you'd actually drink. It needs to be a dry red wine, something like a Pinot Noir.

Don't even think about skipping the bacon.

It's even better the next day. The flavors really meld together.

And if you're feeling adventurous, try a Chicken Bourguignon sometime. It's the biz!

Right, get cooking! let me know how it goes. you'll be a beef bourguignon master in no time. and if you happen to stumble across best beef bourguignon then let me know yeah? or the secret of traditional beef bourguignon .

And how to serve Beef Bourguignon ? Stick it on some mash and you're onto a winner.

Recipe Notes: Making Your Beef Bourguignon Recipe Sing

So, you're about to embark on the best beef bourguignon adventure? awesome! here are a few extra bits and bobs to make sure your dish is absolutely smashing.

Think of these as helpful hints, not rules , yeah?

How To Serve Beef Bourguignon: Plating Like a Pro

Presentation matters, even if you're just scoffing it down in your pjs. ladle the traditional beef bourguignon generously over a bed of creamy mashed potatoes.

A sprinkle of fresh parsley always adds a touch of class. don't forget some crusty bread, you'll want to soak up every last drop of that delicious sauce.

For drinks, stick with the classic. a glass of the same burgundy you used in the stew works wonders. if you’re after a lighter option, try a crisp pinot noir.

Cheers to that!

Storage Tips: No Waste Allowed

Got leftovers? lucky you! this bourguignon beef tastes even better the next day. let it cool completely before popping it in an airtight container in the fridge.

It will happily keep for 3-4 days.

Fancy making a big batch? beef bourguignon soup freezes like a dream. portion it out into freezer-safe containers or bags, and it'll keep for up to 3 months.

Defrost it overnight in the fridge and reheat gently on the hob. microwaving is fine, but the flavour is better on the hob!

Variations: Making It Your Own

Fancy a twist? For a Chicken Bourguignon , swap the beef for chicken thighs. Just reduce the cooking time a bit.

If you're avoiding gluten, no worries. Just use a gluten-free flour blend to coat the beef. No one will know the difference.

For a lighter, seasonal variation, try using butternut squash instead of potatoes in the autumn. Honestly, it's delicious.

Nutrition Basics: Fuel for the Soul

Okay, i'm no nutritionist. but it's packed with protein from the beef. plus, you get some fiber and vitamins from the veggies.

Just remember, that red wine adds a fair few calories. this beef burgundy soup is good for you in moderation, right?

"Food is symbolic of love when words are inadequate." -- Alan D. Wolfelt

Give this beef bourguignon recipe a go! you got this! even if it's not perfect the first time, don't sweat it.

Cooking is all about experimenting and having a laugh. so get in the kitchen, crank up the tunes, and enjoy!

Frequently Asked Questions

Can I make beef bourguignon recipe ahead of time?

Absolutely! In fact, beef bourguignon is often even better the next day. The flavors meld together and deepen overnight. Just store it in an airtight container in the fridge and gently reheat on the stovetop before serving. Consider it the culinary equivalent of a fine wine - it improves with age (a little bit!).

What's the best cut of beef to use for this beef bourguignon recipe?

Chuck roast is the gold standard for beef bourguignon. It has a good amount of marbling, which renders down during the long cooking time, resulting in incredibly tender and flavorful beef. You could also use beef stew meat, which is often chuck already cut into cubes, but make sure it's a good quality cut. Avoid anything too lean, or it might end up dry.

I don't have Burgundy wine. What's a good substitute for this beef bourguignon recipe?

No Burgundy, no worries! A Pinot Noir or a Cabernet Sauvignon are excellent substitutes. The key is to choose a dry red wine that you would actually enjoy drinking. Avoid anything too sweet or "cooking wine," as it can negatively impact the overall flavor. Think of it this way, the wine is a key ingredient – don't skimp!

How can I thicken my beef bourguignon if the sauce is too thin?

If your sauce isn't thick enough, there are a few easy fixes. You can create a slurry by whisking together a tablespoon of cornstarch with two tablespoons of cold water, then stir it into the stew during the last 30 minutes of cooking. Alternatively, you can remove about a cup of the sauce, whisk in a tablespoon of beurre manié (equal parts flour and softened butter), and then stir it back into the pot. Let it simmer for a few minutes to thicken. Don't add either directly, as it will become lumpy and not dissolve properly.

Can I freeze beef bourguignon?

Absolutely! Beef bourguignon freezes beautifully. Let it cool completely, then transfer it to an airtight container or freezer bag. It can be stored in the freezer for up to 2-3 months. When ready to eat, thaw it overnight in the refrigerator and then reheat gently on the stovetop or in a slow cooker. You might want to add a splash of broth or water when reheating, as the sauce can thicken during freezing.

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